Baked French Toast

1. Preheat oven to 350°F. Slice the bread into 1-1 1/2 inch thick slices.
2. Combine whisked egg, milk, optional whipping cream, cinnamon, vanilla extract, and salt in a large bowl. Whisk to combine. Add bread to the bowl and compress slices to soak up as much of the egg mixture as possible.
3. Arrange bread in the skillet, cut side up. Pour extra batter over the whole skillet. It’s OK if it pools at the bottom.
4. Optionally, cover with foil and let rest in the fridge for 15-30 minutes so the bread can soak everything up. This step is not 100% necessary. It’s OK if there is still egg mixture in the bottom of the skillet.
5. Top each piece of bread with brown sugar. Bake for 40-45 minutes uncovered. The tops of the bread slices should be just crispy. Top with powdered sugar and serve with blueberries, raspberries, fresh whipped cream, and a drizzle of maple cognac sauce.

For the maple fruit sauce:

1. Combine maple syrup, preserves, and Grand Marnier in a saucepan. Bring to a simmer, whisking occasionally until slightly thickened (about 5 minutes). Let cool slightly until ready to use.

For the whipped cream:

1. Combine all whipped cream ingredients. Use a stand mixer, hand mixer, or immersion blender to whip/blend until medium peaks form. Keep in the fridge until ready to serve.